Homemade Corn Tortillas
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 tortillas
- Masa harina – 2 cups
- Sea salt – 1/2 teaspoon
- Water – 1 – 1.5 cups, warm
- Mix the flour and salt in a large bowl.
- Slowly pour the water into the dough, mixing to get a firm and springy consistency that is neither dry nor sticky. Divide the dough into two-inch balls (or twelve pieces), and use your hands to gently roll them into balls.
- Preheat a cast iron skillet or griddle – no need to coat it with oil or butter.
- If you have a tortilla press (or are willing to hunt for one at an antique store) you will sing with joy! Wrap it with plastic wrap, place the dough in the center, close the press and ta-da! Otherwise, press the dough between two pieces of wax or parchment paper and flatten it into a circle roughly five inches in diameter.
- Place the tortilla on the hot griddle and cook until the edges begin to harden. Flip after about 1 minute – if the tortilla has slightly charred edges and spots in the center, you’re in good shape. Cook for another minute on the other side, and transfer the tortillas to a plate. Keep the tortillas warm in the oven or covered with a towel until ready to serve.